Crispy cod with lentils
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 17 G., saturated fats 2 G., proteins 34 G., carbohydrates 25 G., fiber 6 G., cholesterol 65 mg, sodium 619 mg, sugar 4 G.
Calories 390, total fat 17 G., saturated fats 2 G., proteins 34 G., carbohydrates 25 G., fiber 6 G., cholesterol 65 mg, sodium 619 mg, sugar 4 G.
For dinner, prepare cod fillet with a delicious, crispy breadcrumb crust and serve with lentils, vegetables, and salad greens. Perfect for a quick, tasty, and healthy dinner. To ensure the breadcrumbs adhere evenly to the fish, brush the fillet with Dijon mustard and fry it breadcrumb-side down in a skillet. Then flip the fish and finish cooking in the oven. Make sure to have a suitable skillet ready for this. For a quick side dish, use store-bought cooked lentils, which only need a few minutes to warm up with carrots and leeks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Skinless cod fillet (center cut) weighing 700 g, cut into 4 pieces
- 1 package (220 g) semi-cooked lentils (about 1.5 cups)
- 2 carrots, halved lengthwise and cut into thin half-moon slices
- 1 large or 2 small leeks (white and light green parts only), halved lengthwise and then sliced into half-moon pieces
- 2 tbsp + 1 tsp red wine vinegar
- 1/4 cup + 1 tsp olive oil
- 1 tbsp Dijon mustard
- 1 clove garlic, finely grated
- 3 tbsp. breadcrumbs
- 1 tbsp finely chopped fresh parsley
- 4 cups small arugula (about 70 g)
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Recipes with similar ingredients: cod, lentils, breadcrumbs, arugula, leeks
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a medium saucepan, combine the carrots, leeks, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the carrots are tender, about 5 minutes (add a few more tablespoons of water if necessary). Add the lentils and cook, stirring, until tender, 2-3 minutes. Remove from heat. Stir in 2 tablespoons each of vinegar and olive oil. Season with salt and pepper to taste.
- Meanwhile, season the cod with salt and black pepper. Combine the mustard and garlic in a bowl and place on one side of the fish. Mix in a shallow bowl. breadcrumbs with parsley. Press the fish, mustard side down, into the breadcrumb mixture to coat.
- In a large oven-safe nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the cod, breadcrumb-side down, and cook until golden brown, about 3 minutes (rotate the pan if necessary to ensure even cooking). Carefully flip the fish, transfer the skillet to the oven, and bake until cooked through, 8 to 10 minutes.
- Meanwhile, in a large bowl, toss the arugula with the remaining vinegar and olive oil (1 teaspoon each); season with salt and pepper to taste. Divide among plates; top with the lentils. Serve with the cod.
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